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Messages - hopfenundmalz

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Yeast and Fermentation / Re: Servomyces capsules
« on: January 07, 2010, 10:28:28 PM »
Jeff, good point on the Mg, also needed for yeast health, so I have been trying to get at least 10 ppm Mg in the RO water via Epsom Salt additions.

Yeast and Fermentation / Re: Servomyces capsules
« on: January 07, 2010, 02:28:17 PM »
A very cheap approach is to buy zinc suppliment tablets.  One half a tablet for a 10 gallon batch is at the ppm level that was given in the BYO yeast article this past summer. 

Dave Houseman said that you could use zinc tablets in place of Servomyces at the NHC in '07, so it is not my idea.  I have been doing it since, after the pack of Servomyces ran out.

General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 02, 2010, 10:53:17 PM »
I have been retired for 2009.  More time to brew.  I was suprised to find that I brewed 200 gallons.   ;)

General Homebrew Discussion / Re: Dry Hopping a IIPA
« on: January 02, 2010, 07:28:50 PM »
Denny says, "It's funny to me how a mindset has developed that says if a beer is over such and such an OG or IBU level, then it _must_ be aged."

The Barleywine we brewed on Jan 2, 2009, got a first in the NHC first round, and a Gold in the Second round.  Was that enough aging?  According to some, it is not.  Big yeast slurry, O2, and temp control were important to the quick maturity.

General Homebrew Discussion / Re: Solera beers
« on: January 02, 2010, 07:21:25 PM »
And as I see that you have a Ballantines logo as your picture, is your IPA recipe a Ballantines clone?

General Homebrew Discussion / Re: Solera beers
« on: January 02, 2010, 03:43:06 PM »
Jeff Renner wrote a story on this in Zymurgy some time ago.  It is used for Sherry, where the old Sherry left in the barrel "teaches" the new Sherry.  Jeff had a corny he would refill using this methed.

Since then the club has done a project with a Bourbon Barrel.  Will be 4 years old in April.   If you put some in, you can take some out latter.  The beer is always changing, as it ages, and then as new is added.

Some obscure thing called Denny Conn's RYE IPA.  With a big slurry of Wyeast 1450.

Jever is a Northern German Pilsner that has (had) a high bitterness, in the 45 IBU range.  The 'had' is that the last one I drank in Germany seemed to have lost 5 to 10 IBU's.  So just lots of bittering hops to a high IBU number is what I was meaning, and Tettnanger was reported to be the bittering hop. 

A Northern German Pilsner in the Jever way of hopping, 45-50 IBU's.  Pilsner malt.  WLP-830, ferment at 50F.  Might decoct this one.

Ingredients / Re: Yeast Nutrient
« on: December 17, 2009, 08:56:56 PM »
I have been using 1/2 a tablet of a zinc diet supplement in a 10 gallon batch.  This is just about right when compared to what was discussed in the BYO yeast articles this summer.   A little Mg is good for yeast health, also, so there is some Epsom salt in my RO water adjustments.

Equipment and Software / Re: NEW IC in "best day brewing"
« on: December 15, 2009, 02:40:51 AM »
This could work, but the skeptical engineer in me has some reservations.

It could work, as this is how a automotive radiator works.  A manifold in the top/side, many tubes and fins (need those fins for water to air heat transfer), and a collection maniforld on the opposite end.

Where I am skeptical is that you are not providing more flow.  Your house plumbing might provide 8-10 gallons per minute at some lower temperature.  You will only remove X BTUs/minute regardless of how it is plumbed to the chiller.  You will remove more in cold weather if your water supply is colder in winter, like mine is.  In other words, you have more place for the water to go in, but it will be flowing slower through each path, which will remove less heat through each path. 

The reason I brouight up the automotive radiator, is that if the supply is a hose of 1.5" to a couple inches in diameter or more with corresponding flow.  The tubes are much smaller.  Your idea would work great if hooked up to a 2 inch supply, or a fire hose. 

Beer Recipes / Re: Taddy Porter Yeast?
« on: December 15, 2009, 02:11:56 AM »
You are correct!

Homebrew Clubs / Re: Any Michigan Homebrew Clubs?
« on: December 15, 2009, 01:12:56 AM »
Here are the registered clubs.  There is one in Kalamazoo.

Beer Recipes / Re: Taddy Porter Yeast?
« on: December 15, 2009, 12:07:29 AM »
The West Yorhsire is the Timothy Taylor yeast, WY-1469 .  That is a really good yeast!

I think they had a VSS Yorkshire Square yeast, and as San Smiths uses the stone squares, that may be it.

The Pub / Re: Exams
« on: December 11, 2009, 01:18:07 AM »
What are these exams you speak of?

Retirement agrees with me. 

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